Add a touch of the Mediterranean to your 'alfresco' meal
showing off your knowledge of 'fashionable' ingredients by
offering something for a delicious starter or 'nibble'! Polenta
is a vibrant yellow corn meal native to Northern Italy. Cooked,
cooled and set , it is brilliant for the barbecue - cut into
wedges, topped with robust ingredients and grilled until golden
and crisp. Try spooning on a pungent thick tomato sauce, and
top with anchovies, olives or grilled vegetables, or start
experimenting with this simple recipe.

1. Cook the polenta according to the pack instructions or
as follows: bring 1 litre lightly salted water to the boil
in a large saucepan. Have a long handled wooden spoon ready
in one hand and the packet of polenta in the other! Pour the
polenta, in a steady stream into the water, stirring all the
time. Reduce the heat and continue to stir for 5 – 10
minutes until the polenta becomes thick, smooth and leaves
the side of the pan. Stir in the Parmesan cheese.

2. Spread the polenta out onto a large tray or board to form
a slab 2 cm (¾ inch) thick. Leave to cool then cut
into wedges, approximately 8cm x 4cm (3 x 1½ inch).

3. Cook the polenta wedges on an oiled grill or hotplate
for 3 minutes on one side, or until charred and golden. Turn
the wedges over, spread each with a little pesto, then top
with a slice of the Mozzarella and slices of tomato or olives.
Cook for a further 3 – 4 minutes, until the underside
is crispy and the cheese is just starting to melt.

4. Garnish with fresh basil and serve ‘pronto’!

Flash tip:

Once you have experimented with Polenta, add more ingredients
to the cooked ‘porridge’ along with the Parmesan.
Finely chopped Rosemary, sun-dried tomatoes or chillies add
a great flavour. Vary the choice of cheese too! Try slices
of Dolcelatte or Tallegio – both are of a creamy flavour
and in keeping with this Italian speciality.

1. Place all the ingredients for the marinade in a food processor
or liquidizer and process until smooth. Rub well over the
lamb chunks. Cover and leave to marinade in a cool place for
5 –6 hours or preferably overnight. Prepare the Mint
and Onion Relish; mix all the ingredients together in a bowl,
cover and chill until required. Thread the lamb between 4
skewers and cook on a hot barbecue for 4 minutes on each side.
Brush with a little olive oil, if required. Leave to rest
for 5 minutes.

2. Wrap the pitta breads in foil and place around the edge
of the barbecue for 2 – 3 minutes just to warm through.
(If you prefer them crispy, do not wrap in foil, but watch
they do not burn!) Serve the lamb kebabs with the warmed split
pitta bread and the relish, allowing the hungry guests to
stuff the pitta pocket with the tangy relish and cubes of
lamb. Serve with additional crisp lettuce leaves and tomato
slices.

Instructions:
Use 2 squares of goil per bundle. Brush foil with oil. Make
one layer each of potato, onion, then fish, in that order.
Sprinkle salt and pepper on top to tast. Combine olive oil,
garlic, and lemon juice, and pour over top. Finally, add herb
sprigs and fold foil over to create a tight bundle. Use additional
foil if desired. You can cook 1 of 3 ways: Bake: at 325 F
for 20-30 minutes or until fish is done (fish just turns opaque
throughout). Barbeque: over very low, gray coals. Turn frequently
until fish is done. Beach Barbeque Pit: Wrap bundles in additional
foil and bury in pit for up to an hour, or until fish is done.

Barbecue With
Linda

The Oatcake is a Potteries
delicacy, eaten with tomatoes, cheese, sausage and bacon.
Throughout the potteries there are oatcake shops that only
open Wednesday to Sunday morning. I have an oatcake meal on
Friday.

Recipe

8 oz fine oatmeal

8 oz whole-wheat or plain flour

1 tsp. salt

1/2 oz fresh yeast

1 1/2 pints warm milk and water, mixed half and half

1 tsp. sugar

Method

1. Add salt to flour and oatmeal.

2. Dissolve yeast with a little warm liquid and add sugar.
Allow to become frothy.

3. Mix dry ingredients with yeast and rest of warm liquid
to make a batter.

4. Cover with clean cloth and leave in warm place for 1 hour.

5. Bake on well-greased griddle. Put enough batter onto griddle
to produce an oatcake about 8 or 9 inches in diameter. The
surface will be covered in holes as it cooks. Turn oatcake
after 2-3 minutes when upperside appears dry and underside
is golden brown, and cook for another 2-3 minutes.

Eat as soon as possible.

Sweet Potato with a Chilli and Garlic Glaze.
Makes: 4

Preparation Time: 30-40 minutes pre-cooking + 5-8 minutes
barbecuing

Here's an exotic root vegetable, sweet and with a vibrant
golden-orange flesh - a staple diet in South America, but
now widely available for us to enjoy too. Barbecue these glazed
chunky slices until sizzling. They are great with barbecued
spicy chicken or steak and also make a tasty ‘nibble’,
served with dollops of cooling soured cream or guacamole dip.

1. Bake the sweet potatoes in a preheated oven 200C / 400F
/ Gas Mark 6 for 30-40 minutes or until just tender. Check
them after 20 minutes, as you will find they cook much more
quickly than our traditional baked potatoes). Remove and leave
to cool slightly before peeling away the skin. Meanwhile,
prepare the marinade; simply mix together the garlic, chilli,
lime zest and oil. Season with a little salt.
2. When the potatoes are cool enough to handle, cut into slices,
approximately 2.5cm (1 inch) thick. Arrange in a shallow dish
and pour on the marinade. Cover and leave until required.
When you are ready to cook the potato slices, use tongs to
drain off any marinade, then place the slices onto the grill
and cook for 3 – 4 minutes on each side, or until the
potatoes become lightly browned and crisp. Brush frequently
with the remaining marinade

Flash tip:

Do take care when handling fresh chillies. Wash your hands
thoroughly after handling them, ensuring you do not touch
your eyes or mouth in the meantime. A little olive oil rubbed
into your hands helps to give a protective barrier to the
skin and washes the chilli oils away more easily!

1. Make the sauce ahead of time: gently heat the butter,
sugars and golden syrup together until the butter has melted.
Bring the mixture to the boil, stirring well and leave it
to bubble steadily for 3 – 4 minutes.

2. Remove the pan from the heat and stir in the cream. Return
to a gentle heat to simmer for 5 minutes until slightly thickened.
Sieve into a small flameproof casserole dish or fondue dish
and leave to cool. Cover and refrigerate until required. (This
can be made up to a week in advance).

3. Prepare the fruit for the kebabs: cut away the rind on
the pineapple. Halve and remove the core if woody then cut
the pineapple into wedges. Arrange on a large platter with
the apricots or plums and the whole kumquats or peeled physallis
and figs. Cover and leave until required. Just before you
are ready to barbecue the kebabs, peel the bananas and pears.
Core and quarter the pears and cut the bananas into chunks.

4. Take the fruit platter to the table and keep your guests
occupied by asking them to thread the fruit alternately onto
the kebabs! Meanwhile heat the sauce through on the barbecue.
(Select a warm, rather than hot setting to do this).

5. Sprinkle the fruit kebabs with caster sugar and drizzle
with a little honey and cook them for 5 minutes over a hot
area on the barbecue, frequently turning them and sprinkling
with any remaining sugar. As soon as the fruit becomes slightly
caramelised and just tender, transfer to individual plates.
Place the warm butterscotch sauce in the centre of the table
and dip in!

Linda's Tip

Try different combinations of fruits and sauces. Strawberries,
oranges and pears go well with a chocolate sauce and the more
tropical fruits like mango, pineapple and banana taste great
with a coconut milk custard.

Thai Style Chicken with Mango and Pineapple Relish
Serves: : 4

Preparation Time: 15 minutes and 2 hours marinating

Thai ingredients are now widely available, so you can enjoy
these great flavours of the East in your own back garden.
Here is a real winner - easy to prepare and quick to cook.
Leave these feisty ingredients to mingle by marinating several
hours ahead of grilling.

1. Place each chicken breast, one at a time between 2 large
sheets of cling film and beat out gently with a rolling pin
until they are approximately 5mm (¼ inch) thick. (Alternatively,
‘butterfly’ the chicken: using a sharp knife,
slice through the side of each breast, taking care not to
cut all the way through and open out like a book). Arrange
in one layer in a shallow dish.

2. Mix the marinade ingredients together. Brush over the
chicken, getting into every nook and cranny! Cover and leave
in a cool place for at least 2 hours.

3. Prepare the relish: slice the mango flesh away from its
stone then finely dice the fruit. Cut the pineapple flesh
into small dice. Transfer to a bowl with any juices, and stir
in the remaining ingredients. Season lightly, cover and chill
for 1 hour.

4. Drain the chicken breasts and place onto the hot barbecue.
Cook for 3-4 minutes on each side until golden, brushing frequently
with the remaining marinade. (The chopped ingredients turn
deliciously crunchy).

5. Serve with a generous spoonful of the tropical fruit relish.
A simple rice or noodle salad is a great accompaniment.

Linda's Tip

Try this recipe using boneless fillets of salmon or firm
white fish instead of chicken. Follow the method above to
stage 4, but wrap the 175g (6oz) fillets in individual foil
parcels. Be sure to spread plenty of the marinade over the
fish, and drizzle on the juices. Place onto the BBQ and cook
for 8 – 10 minutes, assuming the fillets are approximately
2.5cm (1 inch) at their thickest part. Allow your guests to
unwrap their parcel and savour the fragrant aroma.

Instructions:
Rub ribs on all surfaces with barbecue seasoning. Place ribs
in shallow pan. Cover with foil and bake at 300 degrees F.
for 2 hours. Finish on grill or under broiler by turning and
basting ribs with barbecue sauce for 12-15 minutes.

Instructions:
Prepare grill; heat coals. In medium bowl, mix together all
barbecue ingredients until smooth. Place chicken on grill
away from center heat, skin-side-down; cook 15 minutes. Turn
chicken and grill for 10 additional minutes. Brush chicken
pieces with sauce and turn occasionally; cooking for additional
10 minutes. Cut tomato into wedges and place in medium bowl.
Use sharp paring knife to cut out white pith off orange. Remove
orange sections and add them to tomato. Sprinkle with oil,
vinegar and scallions; toss. Season with salt and pepper and
toss again. Serve chicken with salad on the side.

Instructions:
1. Heat oven to 325°F. Cut Beef steak lengthwise in half
and then crosswise into 1/4"-thick strips; set aside.
2. Shake flour in oven bag. Place sauce ingredients and onion
in bag; squeeze to mix well and blend in flour. Place Beef
in bag, turning to coat. Place bag in 13" x 9" baking
pan, arranging ingredients in even layer. Close bag with nylon
tie; cut six 1/2" slits in top. 3. Bake 45 to 50 minutes
or until Beef is tender. Serve in rolls

Instructions:
1. In large bowl, combine ground Beef and onion, mixing lightly
but thoroughly. Shape into four 3/4"-thick patties. 2.
Place patties on grid over medium, ash-covered coals. Grill,
uncovered, 13 to 15 minutes or until centers are no longer
pink, turning occasionally. Approx. 1 minute before burgers
are done, brush with barbecue sauce; top with cheese. 3. Line
bottom of each roll with lettuce and tomato; top with cheeseburger.
Close sandwiches.

Pork chops with apple rings
Makes: 4 Kebabs

Preparation Time: 10 minutes

Offering great value & versatility, these tasty pork steaks
will become a firm favourite with family and friends alike!
Serve with jacket potatoes and a mixed salad or coleslaw.

1. Make the sauce ahead of time: gently heat the butter,
sugars and golden syrup together until the butter has melted.
Bring the mixture to the boil, stirring well and leave it
to bubble steadily for 3 – 4 minutes.

2. Place the steaks in a shallow dish. In a small bowl, mix
together the honey, mustards, olive oil and spice. Brush this
over both sides of the steaks. Cover the pork and leave in
a cool place until required. Reserve any remaining honey mixture
for basting the pork when it is on the barbecue.

3. When you are ready to cook the pork, prepare the apples.
Top and tail each apple, discarding the end slices, then cut
each apple into 4 equal slices. Use a melon baller or a sharp
knife to scoop out the core. Toss the rings in the caster
sugar to give a light coating.

4. Place the pork over a medium hot barbecue and cook for
approximately 7-8 minutes on each side or until the steaks
have turned a sticky nutty brown on the outside and are thoroughly
cooked in the centre. (Occasionally baste the steaks during
cooking with any remaining marinade.)

5. A few minutes before the pork is ready to serve, cook
the apple slices on the barbecue for 2 minutes on each side
until just tender and nicely caramelised and golden brown.

6. Serve each steak topped with 2 apple rings. Accompany
with baked potatoes and salad or a fruity coleslaw.

Flash tip:

Try pineapple rings (canned or fresh) or fresh apricot halves
as a delicious alternative to apples.

For succulence and flavour, choose pork steaks that have
a fine marbling of fat running through the meat. (Too lean
and they can become dry and tough if overcooked.) Shoulder
steaks or spare rib steaks are ideal and offer good value.